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Food
Pou itry
Chickens, whole,
upto 4 fb (18 kg)
1 Ib (450 g)
Cornish hens
1 Ib (450 g)
Chicken pieces,
up to 2 lb (900 g)
t lb (450 g)
Fish and Seafood
Fish fillets, 3/4 Ib (340 g)
Fish steaks 2, 6 oz (170 g) each
Scallops 1 tb (450 g)
Shrimp. medium size, shelled
and cleaned, 1 Ib (450 g)
Whole fish, stuffed or unstuffed
IV_ to 13/4tb (680 - 800 g)
Approx.
Power Cooking Time
1
HI
HI
HI
HI
5
7
7
HI
5- 8 rain
4 - 7 rain
6 - 8 rain
3 - 5 min
6 - 8 min
4 - 6 min.
4 - 6 rain
6 -g min.
Stand Time
10 min,
10 min
5 rain
3 min.,
5 rain
3 min
3 min
5 rain
Special Notes
Place breast-side down on a
roasting rack in a dish Cover
witl 0lastic wrap or wax
paper Turn over halfway
through cooking Stand tented
with foil When cooked,
int_ temperature shoutd
be I80°F (82°C) and juices
should run dear
Arrange skin-side up in a
bar. dish halfway through
cooking, meatier portions
toward edge of dish. Cover
with plastic wrap or lid
Arr, in a singie layer in
disl
Cover with wax paper
Rearrange or slir shrimp or
sca halfway through
cooking
SCRAMBLED EGGS
Break eggs into a microwave-safe glass
measure,
Add 1tablespoon milk and '1teaspoon butter
for each egg Beat with a fork,
Cook at Power Level 6 according to time in the
chart° Stir at least once during cooking time.,
Let stand 1 minute..
POACHED EGGS
Use 6-ounce (170 mL) microwave-safe custard
cup with 1/4cup (50 mL) water for I to 3 eggs,.
Use 1-quart (1 L) microwave-safe dish with I
cup (250 mL) water for 4 eggs.,
Heat at HI POWER to bring water to a boil with
1A]teaspoon salt and up to 1/4teaspoon
vinegar, Break egg carefully into hot water.
Pierce egg several times lightly with toothpick
Cover with wax paper,.
Cook at Power Level 5 according to time in the
chart.. Let stand, covered, 1 minute before
serving
Eggs Time
1 t - 11/_min.
2 2 - 21.,"amin,
3 3 - 4 min
4 4 - 5_ia min
Eggs
1
2
3
4
Time
1 - 1_4 min.
1t/2 - 2 _/2rain,
2V2 - 4 min,
31/2- 5 min
29
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